Eric Stendal

Farmor used to make this dish for us from time to time and I remember it fondly. The red sauce she made with with strawberries but this one used mixed berries with strawberries; very easy to prepare.

You will need the left overs from your risengrynsgrøt “rice porridge” from yesterday to make this dish.

Ingredients

Red Sauce:

1-1/4 cups of frozen red berries (I used mixed with some strawberries);
2 tbsp aquavit or water;
1/2 cup granulated sugar; and
1 tsp potato starch mixed with 2 tbsps cold water

For the Rice Cream:

1-1/4 cups whipping cream
1 tsp vanilla extract
2 tbsps granulated sugar
2 cups cold rice pudding

Method

1. Prepare the red sauce first. In a small saucepan, add your berries, aquavit (or water), and sugar. Bring to a simmer over medium heat. Cook until the fruit is mushy.
2. Once the fruit has all become soft, I put mine into a food processor and quickly ran it a few times to really break up the fruit. I then put this back into the saucepan and followed the next step.
3. Add your potato starch mix now and over low heat stir until you get a light consistency.
4. Pour through a sieve (if you want a more clear liquid over your cream) or you can skip this part.
5. Let the sauce cool.

For the Rice Cream

1. In a stand mixer, whip your heavy cream, vanilla, and sugar until stiff peaks form. Fold your leftover ‘rice cream’ into this mixture. Place in the fridge until ready to serve.
2. To serve, add this mixture to your bowl and then drizzle with the red sauce.